Salo is not only delicious, it prevents disease (or so they say). Here’s how to make it.
A hundred years ago, “saloo” (bacon fat) was believed to be the best cure for many ailments. It actually strengthens the immune system and removes toxins. But it is important not to overeat, which means to eat no more than 50 grams per day.
for a long time, salon It was the main method for preserving the edible parts of a pig’s carcass during the winter. There are three main methods of curing with salt: dry (sprinkled with spices and salt), wet (in brine, then smoked) and hot ( salon boiled). Each has its own differences, which can vary depending on the region, family traditions and culinary preferences.
For salt treatment, it is better to choose salon With the skin – it is believed that the healthiest substances are directly below it. the salon They should be white, elastic and homogeneous, 3-15 cm thick. There should be no smells out of the ordinary. before salt treatment, salon It can be soaked in water for 12 hours to soften it. hello With meat veins it takes longer to do.
1. fragrant salon with garlic
hello It goes well with hot boiled potatoes. and a piece of salon On black bread makes a classic vodka snack.
Preparation: Rinse and dry a piece of fresh salon (2 kg), put in a pan, sprinkle abundantly salt on all sides, cover with a lid and put in the refrigerator for five days. Then get rid of the excess salt and rub it salon With minced garlic (4-5 cloves) and sprinkle with dill seeds, pepper, coriander and chopped bay leaves. plastic wrap salon Put it in the fridge for two days. the salon Now ready to go. It can be stored in the refrigerator for about a month.
2. Quick recipe: daily salon
If you want to taste homemade salon A little faster, try doing a daily salon. The method is almost the same as above, only it is important to cut salon To cut and remove the skin. for this recipe, salon It is recommended without meat veins.
Preparation: Remove the skin from the fresh salon (1 kg), cut into cubes of 5 x 5 cm in size, put in coarse salt and ground black pepper, season to taste and put in a jar or frying pan, add finely chopped garlic (3 cloves). Sprinkle salt on top and cover with a lid. Put the container in a warm place for a day, and then salon You will be ready. Get rid of excess salt before eating it. Store in the refrigerator for no more than a month.
3. Ural style salon
for this recipe, salon With a layer of meat is better.
Preparation: Make a cut along the piece salon (1 kg), insert garlic halves – 1 clove (3 cloves) into the gaps. Sprinkle salon On all sides with coarse salt (100 g) and wrap it with a cotton cloth. Leave it for two days in a warm place, then put it in the refrigerator for three days. the salon Ready. For long-term storage, wrap in parchment paper and freeze.
4. Brine salon
This is a more laborious salt-curing method, but the finished product can be stored for up to a year in the freezer. hello With suitable meat veins. It is usually served with pickles, rye bread and mustard. This method is common in the south of Russia.
Preparation: Salt (50-70 g) and peeled onions are added to the water (1 liter). Add garlic clove, black pepper and bay leaf. Boil the water and cool it to room temperature. put pieces salon (1 kg) in brine and garlic halves (3 cloves) so that it is salon Cover with brine on top and refrigerate for a week. flip pieces salon on every day. After that, take out a file salon, dry it, sprinkle with spices (pepper, bay leaf), wrap in butter paper and put in the refrigerator for another five days. the salon Now ready. It can be smoked if desired.
5. boiled salon
This recipe is good because it guarantees the absence of parasites in the finished product, which can be stored for a long time in the refrigerator.
Preparation: Pour water (2 liters) into a saucepan, add to it a large peeled and washed onion and bring to a boil. Add salt (5 tablespoons) and spices (2-3 bay leaves, 2-3 sweet peas, pepper) and boil for another 30 minutes until the brine becomes darker. Filter the brine. Cuts salon (1 kg) into pieces small enough for a frying pan, pour over the brine, bring to a boil and simmer well for 20 minutes. Remove the saucepan from the heat and let it cool at room temperature and leave it in the brine for 8-10 hours in the refrigerator. Then remove the file salon of brine and dry. Chop the garlic (4-5 cloves), grate over it salon, put the salon In a bowl and put it in the freezer for 5-6 hours. Take out five minutes before serving, and cut into thin slices.
Read more: What is “salo” and why do Russians love it?
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